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NQN  CIRCULATING 

CHECK  FOR  UNBOUND 
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UNIVERSITY  OF  ILLINOIS 


Agricultural  Experiment  Station 


BULLETIN  No.  173 


A  STUDY  OF  THE  FORMS  OF  NITROGEN  IN 
GROWING  PIGS 

WITH    SPECIAL    REFERENCE    TO    THE    INFLUENCE    OF 

THE  QUANTITY  OF  PROTEIN  CONSUMED 


BY  W.  E.  JOSEPH 


URBANA,  ILLINOIS,  JUNE,   1914 


CONTENTS  OF  BULLETIN  No.  173 

PACK 

1.  INTRODUCTION. — Brief   statement   of  findings   of   other   investigators. 
Object   289 

2.  THE   EXPERIMENT. — Plan.     Feeds,   nutrients,   and   energy    consumed 
per  day  per  100  pounds  live  weight.     Effect  of  rations.     Animals  slaughtered 
and  analyzed.     Methods  of  analysis 290 

3.  INFLUENCE   OF   QUANTITY   OF   PROTEIN   CONSUMED   UPON   FORMS   OF 
NITROGEN  : 

(a)  In  boneless  meat   of  shoulder  cut 293 

(b)  In  boneless  meat  of  side  cut 296 

(c)  In  boneless  meat  of  ham  cut 298 

(d)  In  boneless  meat   of   dressed   carcass 300 

(e)  In  bone    and    marrow 300 

(f )  In  composite  offal    303 

(g)  In  composite   fat    303 

(h)      In  blood  306 

(i)       In  entire  body 307 

4.  AVERAGE  DISTRIBUTION  OF  FORMS  OF  NITROGEN   IN  THE  BODIES  OF 
PIGS  40  TO  43  WEEKS  OLD: 

(a)  In  percent  of   fresh   substance 309 

(b)  In  percent  of  total   nitrogen 312 

5.  SUMMARY 315 

6.  CONCLUSIONS  .  .  317 


A  STUDY  OF  THE  FORMS  OF  NITROGEN  IN 
GROWING  PIGS 

WITH  SPECIAL  REFERENCE  TO  THE  INFLUENCE  OF 

THE  QUANTITY  OF  PROTEIN  CONSUMED1 
BY  W.  E.  JOSEPH,  ASSOCIATK  IN  ANIMAL  HUSBANDRY 

INTRODUCTION 

The  data  thus  far  reported  by  other  investigators  indicate  that 
the  character  or  the  quantity  of  the  feed  consumed  exert  no  influence 
on  the  protein  content  of  the  animal  body  or  any  of  its  parts  except- 
ing the  influence  that  depends  on  the  rate  of  growth  or  fattening.2 
Friske,3  and  Pfeiffer  and  Friske4  found  no  differences  in  the  gains 
in  protein  made  by  mature  wethers  fed  rations  containing  different 
amounts  of  protein.  Miiller5  concludes  from  his  own  and  Stock- 
hausen's  results  that  high-protein  feeding  of  dogs  produces  a  "Mast- 
substanz"  which  is  richer  in  nitrogen  and  poorer  in  carbon  than  the 
flesh  of  dogs  fed  a  medium-protein  ration.  His  conclusions  are  not 
warranted,  however,  by  the  meager  data  he  presents.  Abderhalden 
and  Samuely6  found  no  modification  in  the  nature  of  the  proteins 
of  the  blood  serum  in  the  horse  after  feeding  proteins  entirely  differ- 
ent in  composition  from  the  serum  proteins.  Mendel7  found  that  mice 
fed  proteins  which  did  not  produce  growth  had  the  same  gross  com- 
position as  mice  fed  proteins  that  produced  normal  growth. 

The  ultimate  object  of  the  investigation  of  which  this  publication 
is  a  partial  report  was  to  determine  the  influence  of  different  quanti- 
ties of  protein  upon  the  nutrition  of  young  growing  pigs.  This  par- 
ticular bulletin,  which  gives  the  experimental  data  relating  to  the 
forms  of  nitrogen  in  the  animal  body,  is  divided  into  two  parts.  The 
first  part  deals  with  the  influence  of  the  quantity  of  protein  consumed 

1  The  results  presented  in  this  bulletin  formed  part  of  a  thesis  submitted  by 
the  author  to  the  Graduate  School  of  the  University  of  Illinois  in  partial  ful- 
fillment of  the  requirements  for  the  degree  of  Doctor  of  Philosophy  in  Animal 
Husbandry. 

2  For  a  more  complete  bibliography  and  a  brief  summary  of  the  literature,  see 
111.  Agr.  Exp.  Sta.,  Bui.  169. 

3Landw.  Vers.  Stat.,  71,  441   (1909). 
4Landw.  Vers.  Stat.,  74,  409   (1910-11). 
5  Arch.  ges.  Physiol.,  116,  207   (1907). 
«  Ztschr.  physiol.  Chem.,  46,  193   (1905-6). 
TBiochem.  Ztschr.,  11,  281    (1908). 

289 


290  BULLETIN   No.    173  [June, 

upon  the  forms  of  nitrogen  in  the  body,  and  the  second  part,  with 
the  average  distribution  of  the  forms  of  nitrogen  in  the  bodies  of  pigs 
40  to  43  weeks  old. 

THE  EXPERIMENT 

The  plan  of  the  experiment  is  given  in  detail  in  Bulletin  168  of 
this  station.  Briefly,  it  may  be  described  as  follows: 

Twelve  carefully  selected  Berkshire  pigs  weighing  on  an  average  51  pounds 
were  divided  into  three  lots  of  four  pigs  each  in  such  a  way  that  the  lots  were 
as  nearly  alike  as  possible  in  regard  to  age,  ancestry,  weight,  and  condition.  Lot 
I  was  fed  a  low-protein  ration,  Lot  II,  a  medium-protein  ration,  and  Lot  III,  a 
high-protein  ration.  Each  ration  consisted  of  ground  corn,  blood  meal,  and  cal- 
cium phosphate.  In  the  low-protein  ration,  one -half  of  the  protein  was  derived 
from  the  ground  corn,  and  one-half  from  the  blood  meal;  in  the  medium-protein 
ration,  20  percent  of  the  protein  was  furnished  by  the  corn,  and  80  percent  by  the 
blood  meal;  and  in  the  high-protein  ration,  14  percent  of  the  protein  came  from 
the  corn,  and  86  percent  from  the  blood  meal.  All  of  the  pigs  received  the  same 
amount  of  ground  corn  per  100  pounds  live  weight.  The  calcium  phosphate1  was 
so  fed  that  the  rations  of  Lots  I,  II,  and  III  contained,  respectively,  11.03,  9.65, 
and  8.73  grams  of  phosphorus  per  100  pounds  live  weight.  In  addition,  each  pig 
was  offered,  once  a  week,  about  35  grams  of  charcoal  and  5  grams  of  salt.  They 
did  not  seem  to  show  any  special  desire  for  either,  however,  and  often  left  a  con- 
siderable portion. 

The  animals  had  free  access  to  water  at  all  times  and  were  allowed  the  free- 
dom of  their  paved  pens.  As  they  grew  older  and  fatter,  they  were  given  addi- 
tional exercise. 

The  average  amounts  of  feeds,  nutrients,  and  energy  consumed  per  100 
pounds  live  weight  are  given  in  Table  1. 

Effect  of  Rations. — The  experiment  lasted  174  days.  During  this  time  the 
differences  in  the  general  physical  condition  and  appearance  of  the  pigs  became 
very  noticeable.  Briefly,  the  findings  were  as  follows:  The  pigs  of  Lot  I,  the 
low-protein  group,  developed  slowly,  remained  small,  and  appeared  to  be  unthrifty 
and  undernourished.  As  the  experiment  progressed,  they  became  sluggish,  and, 
toward  the  end  of  the  experiment,  walked  with  difficulty.  Pig  2  became  so  ill  that 
it  was  removed  on  the  forty-first  day  and  given  the  ration  of  the  Station  herd. 
It  died  a  week  later.  Two  of  the  three  remaining  pigs  in  this  lot  died  before 
the  close  of  the  experiment.  The  kidneys  of  these  pigs  were  small  and  in  a 
pathological  condition,  showing  a  chronic  state  of  parenchymatous  nephritis.  The 
remaining  pig,  No.  1,  which  at  the  beginning  of  the  experiment  was  considered 
to  be  the  most  thrifty  of  the  animals  selected,  made  fair  gains,  averaging  0.64 
pound  per  day.  However,  the  kidneys  of  this  animal  were  found  to  be  small 
and  in  the  same  pathological  condition  as  those  of  the  other  two.  The  livers 
were  small,  but  otherwise  normal. 

Early  in  the  experiment,  when  Pig  2  died,  one  pig  was  removed  from  each  of 
Lots  II  and  III  in  order  to  make  the  three  lots  directly  comparable  from  the 
standpoint  of  merit  of  the  animals,  number  of  animals,  and  area  per  head  in 
each  pen. 

The  remaining  pigs  of  the  medium-  and  high-protein  lots  showed  practically 
none  of  the  unfavorable  symptoms  apparent  in  the  pigs  of  Lot  I,  tho  at  times 
during  very  cold  weather  they  were  stiff  in  the  hind  quarters.  In  general,  how- 
ever, these  animals  were  thrifty  and  active  and  had  good  appetites.  Also,  consid- 
ering that  they  were  kept  in  pens,  they  made  good  gains,  Lot  II  averaging  0.96 
pound  per  pig  per  day,  and  Lot  III,  0.94  pound. 

1  According  to  the  results  of  Hart,  McCollum,  and  Fuller  (Wis.  Agr.  Exp.  Sta. 
Res.  Bui.  1),  calcium  phosphates  are  as  efficient  in  supplementing  rations  low  in 
phosphorus  as  are  organic  phosphorus  compounds.  These  investigators  state  that 
young  growing  pigs  should  receive  per  day  at  least  6  to  10  grams  of  phosphorus 
per  100  pounds  live  weight. 


1914] 


INFLUENCE  OP  PROTEIN  ON  NITROGEN  CONTEXT  OP  PIGS 


291 


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292  BULLETIN   No.    173  [June, 

Since  the  chief  and  essential  difference  between  the  rations  given  Lots  I,  II, 
and  III  was  in  their  content  of  protein,  it  would  seem  that  a  deficiency  of  protein 
in  the  feed  was  the  chief  cause  of  the  poor  development  of  the  animals  of  Lot  I. 

Attention  should  again  be  called  to  the  fact  that  the  pigs  used  in  this  investi- 
gation were  young  growing  animals  weighing  on  an  average  only  51  pounds  at  the 
beginning  of  the  experiment,  and  that  they  were  housed  in  small  pens  paved  with 
brick.  The  reader  is  cautioned  against  assuming  that  similar  results  would  have 
been  obtained  if  they  had  been  more  mature. 

Animals  Slaughtered  and  Analyzed. — The  pigs  chosen  for  slaughter  and  chem- 
ical study  at  the  close  of  the  experiment  were  Nos.  1  of  Lot  I,  5  and  7  of  Lot  II, 
and  16  and  13  of  Lot  III.  At  the  time  they  were  slaughtered  these  animals 
weighed,  respectively,  180.1,  249.4,  199.6,  248.4,  and  189.3  pounds.  Pigs  1,  5, 
and  16  were  of  the  same  age.  They  were  also  related,  No.  1  being  a  litter  mate 
of  No.  5,  and  No.  16  being  by  the  same  sire  as  Nos.  1  and  5.  Pigs  7  and  13 
were  litter  mates  and  twenty  days  younger  than  Nos.  1,  5,  and  16. 

Seven  composite  samples  were  prepared  from  each  pig  of  Lots  I,  II,  and  III. 
These  were:  (1)  the  offal,  consisting  of  the  organs  of  the  respiratory,  circulatory, 
and  digestive  systems,  the  brain,  the  spinal  cord,  the  kidneys,  the  urinary  organs, 
etc.;  (2)  the  blood;  (3)  the  skeleton;  (4)  the  jowl,  leaf,  and  intestinal  fats;  (5) 
the  boneless  meat  of  the  ham  cut;  (6)  the  boneless  meat  of  the  side  cut;  and  (7) 
the  boneless  meat  of  the  shoulder  cut.  These  samples  represented  integral  parts 
of  the  entire  body,  and  from  the  determinations  of  their  weights  and  composition, 
the  chemical  composition  of  the  boneless  meat  of  the  dressed  carcass  and  entire 
body  of  each  pig  was  calculated. 

Methods  of  Analysis. — All  samples  were  analyzed  in  the  fresh 
condition.  The  following  forms  of  nitrogen  were  determined  by  anal- 
ysis: total  nitrogen,  water-soluble  nitrogen,  nitrogen  coagulated  by 
heat,  nitrogen  precipitated  by  tannic  acid  and  potassium  alum,  nitro- 
gen precipitated  by  phosphotungstic  acid  in  hot  solution,  creatin  nitro- 
gen, and  ammonia  nitrogen.  From  the  data  thus  obtained  the  fol- 
lowing forms  of  nitrogen  were  calculated :  soluble  protein  nitrogen, 
insoluble  protein  nitrogen,  total  protein  nitrogen,  extractive  nitrogen 
other  than  creatin  nitrogen,  total  extractive  nitrogen,  and  total  non- 
protein  nitrogen. 

The  total  nitrogen  was  determined  by  the  Kjeldahl-Gunning- Ar- 
nold method,  with  the  use  of  sulfuric  acid,  potassium  sulfate,  and 
mercury  in  the  digestion. 

The  determinations  of  soluble  nitrogen  were  made  by  the  Kjel- 
dahl-Gunning-Arnold  method  in  an  aliquot  portion  of  a  cold  water 
extract  of  the  sample.  By  "soluble  nitrogen"  is  meant  the  nitrogen 
of  those  substances  which  are  dissolved  by  repeated  extractions  with 
cold,  distilled,  ammonia-free  water.  In  making  the  cold  water  extract, 
approximately  300  grams  of  the  meat  and  offal,  and  400  grams  of  the 
fat  and  bone  samples  were  used.  After  the  sample  had  been  carefully 
weighed,  it  was  divided  about  equally  among  four  500  cc.  centrifuge 
bottles.  Ignited  and  thoroly-washed  sand  was  then  added  to  each 
portion  in  order  that  the  cells  might  be  broken  up  as  completely  as 
possible  in  the  mixing.  The  samples  were  then  extracted  six  succes- 
sive times,  100  cc.  of  water  being  used  per  bottle  the  first  two  times, 
and  50  cc.  the  remaining  four  times.  The  total  extract  was  then  made 
up  to  two  liters  and  filtered  thru  S.  and  S.  602  hard  filter  paper. 


1014]  INFLUENCE  OP  PROTEIN  ON  NITROGEN  CONTENT  OF  PIGS  293 

The  nitrogen  of  the  coagulable  protein  of  the  cold-water  extract 
was  determined  by  a  method  previously  described  in  a  publication 
from  this  laboratory.1 

The  nitrogen  precipitated  by  tannic  and  phosphotungstic  acids 
was  determined  in  the  nitrate  from  the  determination  of  coagulable 
protein  nitrogen  by  the  provisional  method.2 

The  creatin  nitrogen  was  determined  by  Folin's  method  as  modi- 
fied by  Grindley  and  Emmett.3 

For  the  determination  of  the  ammonia  nitrogen  a  modification  of 
the  method  of  Pennington  and  Greenlee4  was  used. 

Each  analysis  was  made  in  triplicate.  In  studying  the  data  the 
triplicate  determinations5  for  each  animal  were  considered  carefully 
with  reference  to  the  bearing  of  the  differences  between  them  on  the 
question  as  to  differences  between  the  animals.  In  the  case  of  the  total 
nitrogen,  the  triplicate  results  were  not  in  very  close  agreement  for  a 
number  of  samples  so  that  small  differences  between  the  values  for 
the  individual  pigs  were  not  significant.  In  the  case  of  the  soluble 
nitrogen,  coagulable  protein  nitrogen,  and  creatin  nitrogen,  the  agree- 
ment between  the  triplicate  determinations  was  so  close  that  even  small 
differences  between  the  values  for  the  individual  pigs  were  significant 
insofar  as  the  chemical  analyses  themselves  were  concerned. 

INFLUENCE  OF  QUANTITY  OF  PEOTEIN  CONSUMED 
Forms  of  Nitrogen  in  Boneless  Meat  of  Shoulder  Cut 

The  forms  of  nitrogen  in  the  boneless  meat  of  the  shoulder  cut 
in  percent  of  the  fresh  substance  are  given  in  Table  2. 

Total  Nitrogen. — The  difference  between  the  values  for  Pig  1  of 
the  low-protein  lot  and  Pig  5  of  the  medium-protein  lot  was  0.042 
percent,  and  that  between  the  values  for  Pigs  5  and  7  of  the  medium- 
protein  lot  was  0.088  percent.  Accordingly,  Pig  1  was  less  widely 
different  from  Pig  5  than  Pig  7  which  belonged  to  the  same  lot  as 
Pig  5.  On  comparing  Lots  I  and  III,  it  will  be  noted  that  the  value 
for  Pig  1  of  the  former  fell  between  the  values  for  Pigs  16  and  13 
of  the  latter.  In  the  case  of  Lots  II  and  III,  the  values  for  Pig  5 
of  the  medium-protein  lot  fell  between  the  percentages  for  Pigs  16 
and  13  of  the  high-protein  lot,  and  the  value  for  Pig  13  of  the  high- 
protein  lot  fell  between  the  percentages  for  Pigs  5  and  7  of  the  me- 
dium-protein lot.  Between  the  values  for  Pig  7  of  the  medium-pro- 
tein lot  and  Pig  13  of  the  high-protein  lot  the  difference  was  less  than 

i  Grindley  and  Emmett,  Jour.  Amer.  Chem.  Soc.,  28,  658   (1905). 
2U.  S.  Bur.  of  Chem.,  Bui.   107  Rev.    (1907),  p.   108    (7e). 

3  Jonr.  Biol.  Chem.,  3,  491   (1907). 

4  Jour.  Amer.  Chem.  Soc.,  32,  561,   (1910). 

5  These  triplicate   determinations  have  not   been   given   in  this  bulletin.     A 
typewritten  copy  may  be  obtained  for  a  short  period  of  time  by  addressing  a 
rcqiiost  to  the  Director  of  the  Illinois  Agricultural  Experiment  Station,  Urbana, 
Illinois. 


294 


BULLETIN    Mo.    173 


[June, 


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1914}  INFLUENCE  OF  PROTEIN  ON  NITROGEN  CONTENT  OF  PJGS  295 

half  that  between  the  values  for  Pigs  16  and  13  of  the  high-protein 
lot.  Between  the  values  for  Pigs  16  and  13,  the  difference  was  less 
than  twice  that  between  the  values  for  Pigs  5  and  7.  Hence,  in  the 
total  nitrogen  of  the  boneless  meat  of  the  shoulder  cut  there  was  no 
significant  difference  attributable  to  variations  in  the  amounts  of  pro- 
tein consumed. 

Soluble  Nitrogen. — In  the  case  of  the  soluble  nitrogen  in  the  shoul- 
der cut,  the  value  for  Pig  1  of  the  low-protein  lot  differed  from  that 
for  Pig  5  of  the  medium-protein  lot  by  0.013  percent,  and  from  that 
of  Pig  7  by  0.009  percent,  while  the  values  for  Pigs  5  and  7  of  the 
medium-protein  lot  differed  from  each  other  by  0.004  percent.  The 
difference  between  the  value  for  Pig  1  of  the  low-protein  lot  and  that 
for  Pig  13  of  the  high-protein  lot  was  0.092  percent,  while  the  differ- 
ence between  the  values  for  Pigs  16  and  13  of  the  high-protein  lot 
was  0.080  percent.  The  values  for  Pigs  5  and  7  of  the  medium-pro- 
tein lot  were  both  nearly  the  same  as  the  value  for  Pig  16  of  the  high- 
protein  lot.  From  these  facts  it  is  evident  that  the  differences  between 
the  lots  were  insignificant,  and  that  variations  in  the  amount  of  pro- 
tein consumed  had  no  effect  upon  the  content  of  soluble  nitrogen  in 
the  shoulder  cut. 

Protein  Nitrogen. — From  a  study  of  the  data  in  Table  2,  it  will 
be  found  that  differences  in  the  amounts  of  protein  consumed  pro- 
duced no  apparent  variation  in  the  percentages  of  coagulable  protein 
nitrogen,  nitrogen  precipitated  by  tannic  and  phosphotungstic  acids, 
soluble  protein  nitrogen,  insoluble  and  total  protein  nitrogen  in  the 
boneless  meat  of  the  shoulder  cut. 

Non-Protein  Nitrogen. — It  is  also  apparent  from  the  data  in  Table 
2  that  the  differences  between  the  lots  for  creatin  nitrogen,  total  ex- 
tractive nitrogen,  ammonia  nitrogen,  and  total  non-protein  nitrogen 
were  not  caused  by  differences  in  the  amounts  of  protein  consumed. 

Nitrogen  Expressed  in  Percent  of  Water-Free  Substance,  Fat- 
Free  Substance,  Water-  and  Fat-Free  Substance,  and  Total  Nitro- 
gen.— Since  the  water  and  fat  contents  of  meat  vary  with  the  age, 
condition,  and  perhaps  the  individuality  of  the  animal,  it  seemed  de- 
sirable to  calculate  the  data  given  above  to  the  basis  of  the  water-free 
substance,  fat-free  substance,  water-  and  fat-free  substance,  and  total 
nitrogen.1  On  careful  study  it  was  found  that  the  statements  made 
above  in  regard  to  the  apparent  influence  of  differences  in  the  amounts 
of  protein  consumed  applied  qualitatively  equally  as  well  to  these 
data  as  to  the  data  expressed  on  the  basis  of  the  fresh  substance. 

i  These  results  have  not  been  included  in  this  bulletin.  A  typewritten  copy 
may  be  obtained  for  a  short  period  of  time  by  addressing  a  request  to  the  Director 
of  the  Illinois  Agricultural  Experiment  Station,  Urbana,  Illinois. 


296  BULLETIN    No.    173  [June, 

Forms  of  Nitrogen  in  Boneless  Meat  of  Side  Cut 

In  Table  3  are  given  the  percentages  of  the  various  forms  of  ni- 
trogen in  the  boneless  meat  of  the  side  cut.  In  the  case  of  Pig  1  the 
data  given  were  calculated  from  the  values  for  the  shoulder  and  ham 
cuts  and  the  composite  of  the  shoulder,  side,  and  ham  cuts,  as  the 
sample  for  the  side  cut  was  lost.  Since  this  method  of  calculation 
may  have  introduced  considerable  error,  there  have  been  given  also 
averages  which  do  not  include  the  data  for  Pig  1. 

Because  of  the  method  of  obtaining  the  values  for  Pig  1,  the  dif- 
ferences between  Lots  I  and  II  and  Lots  I  and  III  have  little  signifi- 
cance. 

Total  Nitrogen. — One  value  in  each  of  Lots  II  and  III  fell  within 
the  range  of  the  values  in  the  other  lot.  Therefore  it  is  evident  that 
the  differences  in  the  amounts  of  protein  consumed  had  no  effect  upon 
the  total  nitrogen  in  the  side  cut. 

Soluble  Nitrogen. — The  difference  between  the  values  for  the  two 
pigs  in  the  medium-protein  lot  was  0.018  percent.  Between  the  aver- 
ages for  Lots  II  and  III  the  difference  was  0.033  percent.  Accord- 
ingly, the  difference  between  the  values  for  the  two  animals  in  Lot  II 
was  more  than  half  that  between  the  averages  for  Lots  II  and  III. 
From  this  fact  it  is  evident  that  the  differences  between  the  lots  were 
not  due  to  differences  in  the  amount  of  protein  consumed. 

Protein  Nitrogen. — As  in  the  case  of  the  soluble  nitrogen,  it  is 
found  from  a  study  of  the  data  for  the  coagulable  nitrogen  given  in 
Table  3,  that  the  difference  between  the  values  for  the  two  animals 
in  one  lot  was  more  than  half  the  difference  between  the  lots.  Also 
in  the  case  of  the  nitrogen  precipitated  by  tannic  and  phosphotungstic 
acids,  it  is  evident  from  the  differences  between  the  values  for  the 
individual  pigs  that  there  was  no  significant  difference  between  the 
lots.  In  the  case  of  the  insoluble  protein  nitrogen,  the  relation  of  the 
values  for  the  lots  to  the  values  for  the  individual  pigs  was  practically 
the  same  as  that  noted  in  the  case  of  the  soluble  protein  nitrogen.  The 
lot  values  and  the  values  within  the  lots  for  the  total  protein  nitrogen 
stood  in  virtually  the  same  relation  to  each  other  as  those  for  the  total 
nitrogen.  It  may  therefore  be  concluded  that  in  none  of  these  cases 
was  there  any  difference  attributable  to  differences  in  the  amounts  of 
protein  consumed. 

Non-Protein  Nitrogen. — The  values  representing  the  various 
forms  of  non-protein  nitrogen  in  the  side  cuts  of  Lots  II  and  III  were 
practically  the  same.  Therefore,  the  amount  of  protein  consumed  ex- 
erted no  apparent  influence. 


1014] 


INFLUENCE  OF  PROTEIN  ON  NITROGEN  CONTENT  OF.  PIGS 


297 


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298  BULLETIN    No.    173  [June, 

Forms  of  Nitrogen  in  Boneless  Meat  of  Ham  Cut 

The  data  for  the  forms  of  nitrogen  in  the  boneless  meat  of  the 
ham  cut  are  given  in  Table  4. 

Total  Nitrogen. — The  averages  by  lots  of  the  percentages  of  total 
nitrogen  varied  inversely  as  the  amount  of  protein  consumed.  The 
differences  between  the  values  within  the  lots,  however,  were  relatively 
so  great  that  the  lot  differences  were  not  significant.  The  values  for 
Pig  5  of  Lot  II  and  Pig  13  of  Lot  III  were  practically  the  same.  When 
the  data  were  calculated  to  the  basis  of  the  fat-free  substance,  the  ap- 
parent lot  differences  practically  disappeared. 

Soluble  Nitrogen. — The  percentages  of  soluble  nitrogen  in  the 
boneless  meat  of  the  ham  cut  apparently  were  not  influenced  by  the 
amount  of  protein  in  the  ration.  While  there  were  appreciable  differ- 
ences between  the  lots,  the  differences  within  the  lots  were  so  great 
that  they  rendered  the  lot  differences  insignificant.  Some  error  was 
probably  introduced  in  determining  the  value  for  Pig  7,  since  it  was 
not  correlated  with  the  other  forms  of  nitrogen  as  were  the  values 
obtained  for  Pigs  1,  5,  16,  and  13.  Such  an  error  would  affect  also 
the  percentages  for  the  insoluble  and  total  protein  nitrogen  and  the 
extractive  and  total  non-protein  nitrogen. 

Protein  Nitrogen. — In  the  content  of  coagulable  protein  nitrogen, 
the  low-protein  lot  was  intermediate,  the  medium-protein  lot,  highest, 
and  the  high-protein  lot,  lowest.  The  differences  between  the  lots,  how- 
ever, did  not  seem  to  be  significant.  In  the  case  of  the  nitrogen  pre- 
cipitated by  tannic  and  phosphotungstic  acids,  the  differences  within 
the  lots,  especially  in  Lot  III,  made  the  lot  differences  insignificant 
as  far  as  the  influence  of  differences  in  the  amount  of  protein  con- 
sumed was  concerned.  The  soluble  protein  nitrogen  varied  in  the  same 
manner  as  the  coagulable  protein  nitrogen.  The  difference  between 
the  individual  animals  in  Lot  III  was  relatively  large.  Hence,  the 
significance  of  the  lot  differences  was  slight.  Also  in  the  case  of  the 
percentages  of  insoluble  and  total  protein  nitrogen,  the  differences 
between  the  values  for  the  individual  animals  rendered  any  apparent 
lot  differences  insignificant  with  respect  to  the  influence  of  the  char- 
acter of  the  feed. 

Non-Protein  Nitrogen. — The  values  for  the  individual  pigs  for  all 
forms  of  non-protein  nitrogen  in  the  boneless  meat  of  the  ham  cut 
were  so  variable  that  no  influence  of  the  amounts  of  protein  consumed 
on  these  constituents  was  apparent. 


1914] 


INFLUENCE  OF  PROTEIN  ON  NITROGEN  CONTENT  OF  PIGS 


299 


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300  BULLETIN   No.    173  [June, 

Forms  of  Nitrogen  in  Boneless  Meat  of  Dressed  Carcass 

The  percentages  for  the  boneless  meat  of  the  entire  dressed  car- 
casses were  calculated  from  the  data  for  the  forms  of  nitrogen  in  the 
boneless  meat  of  the  shoulder,  side,  and  ham  cuts,  and  the  weights  of 
these  parts.  The  results  are  given  in  Table  5. 

In  general,  the  relations  of  the  lot  values  and  the  values  for  the 
individual  pigs  were  about  the  same  as  those  of  the  boneless  meat  of 
the  three  cuts;  that  is,  the  differences  between  the  lots  were  insig- 
nificant because  of  the  magnitude  of  the  differences  within  them. 

Forms  of  Nitrogen  in  Bone  and  Marrow 

The  distribution  of  the  different  forms  of  nitrogen  in  the  bone  and 
marrow  is  given  in  Table  6. 

Total  Nitrogen. — The  total  nitrogen  of  the  bone  and  marrow  of 
Pig  1  was  appreciably  lower  than  that  of  the  four  other  animals.  The 
differences  between  the  values  for  the  pigs  within  Lots  II  and  III, 
however,  rendered  this  difference  insignificant  insofar  as  these  data 
are  concerned.  The  values  for  Lots  II  and  III  were  practically  the 
same. 

Soluble  Nitrogen. — The  data  for  the  soluble  nitrogen  of  the  bone 
and  marrow  showed  no  special  tendency  with  respect  to  differences 
between  the  lots,  since  the  differences  between  the  values  .for  the  in- 
dividual pigs  were  as  great  as  the  lot  differences. 

Protein  Nitrogen. — The  differences  between  the  lots  in  the  values 
for  coagulable  protein  nitrogen  were  so  small  as  to  be  practically  in- 
significant. Both  of  the  extreme  values  were  found  in  Lot  III.  Also 
in  the  case  of  the  other  forms  of  protein  nitrogen,  no  data  were  ob- 
tained to  indicate  that  the  amount  of  protein  consumed  influenced  the 
percentage  of  these  forms  of  nitrogen  in  the  bone  and  marrow. 

Non-Protein  Nitrogen. — The  amount  of  creatin  in  the  bone  and 
marrow  was  so  small  that  it  was  impossible  to  determine  it  quanti- 
tatively by  the  method  employed.  In  the  percentages  of  none  of  the 
forms  of  non-protein  nitrogen  were  there  any  differences  which  seemed 
to  depend  upon  differences  in  the  amounts  of  protein  consumed. 


INFLUENCE  OF  PROTEIN  ON  NITROGEN  CONTEXT  OF  PIGS 


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BULLETIN   No.   173 


[June, 


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li)14]  INFLUENCE  OF  PROTEIN  ON  NITROGEN  CONTENT  OF  PIGS  203 

Forms  of  Nitrogen  in  Composite  Offal 

The  data  for  the  forms  of  nitrogen  in  the  composite  offal  are 
given  in  Table  7. 

Total  Nitrogen. — While  the  lot  averages  of  the  percentages  of 
total  nitrogen  in  the  composite  offal  increased  with  the  amounts  of  pro- 
tein in  the  feed,  the  differences  between  the  values  for  the  individual 
pigs  were  relatively  so  large  that  the  lot  differences  were  not  signif- 
icant with  respect  to  the  influence  of  the  amounts  of  protein  consumed. 

Soluble  Nitrogen. — In  the  case  of  the  soluble  nitrogen,  the  high- 
est and  the  lowest  values  were  found  in  Lot  III,  and  the  value  for  Lot 
I  fell  between  those  in  Lot  II ;  hence,  there  were  no  apparent  differ- 
ences due  to  variations  in  the  amounts  of  protein  consumed. 

Protein  Nitrogen. — The  differences  between  pigs  were  relatively 
so  great  in  the  various  forms  of  protein  nitrogen  that  the  data  were 
not  significant  with  respect  to  the  influence  of  the  amount  of  protein 
in  the  feed. 

Non-Protein  Nitrogen. — The  values  for  creatin  nitrogen  were 
lowest  in  Lot  II,  but  this  fact  cannot  be  considered  significant  as 
the  maximum  lot  difference  was  no  greater  than  the  difference  within 
Lot  III.  In  the  case  of  the  other  forms  of  non-protein  nitrogen,  the 
differences  between  the  values  for  the  individual  pigs  were  so  great 
that  they  rendered  the  data  of  no  practical  significance  with  respect 
to  differences  between  the  lots. 

Forms  of  Nitrogen  in  Composite  Fat 

The  data  on  the  distribution  of  nitrogen  in  the  composite  fat,  in- 
cluding the  internal  fats  and  the  head  fat,  are  given  in  Table  8. 

These  values  seem  to  indicate  that  the  amount  of  protein  con- 
sumed exerted  no  influence  upon  the  distribution  of  nitrogen  in  the 
fat  as  the  differences  between  the  lots  were  relatively  insignificant 
when  compared  with  the  differences  within  them. 


304 


BULLETIN    No.    173 


[June, 


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INFLUENCE  OF  PROTEIN  ON  NITROGEN  CONTENT  OF  PIGS 


305 


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306 


BULLETIN    No.    173 


[June, 


Forms  of  Nitrogen  in  Blood 

The  data  on  the  forms  of  nitrogen  in  the  blood  are  given  in 
Table  9. 

TABLE  9. — FORMS  OF  NITROGEN  IN  BLOOD 
(Results  expressed  in  percent  of  fresh  substance) 


Animal 

Total 
nitro- 
gen 

Protein  nitrogen 

Non-protein  nitrogen 

Coagu- 
lable 

Precipi- 
tated 

by 

acids1 

Total 

Extractive 

Am- 
monia 

Total 

Creatin 

Total 

Lot  I. — Low  protein 


3.012 


2.845       0.062 


2.907      Trace 


0.105 


Lot  II. — Medium  protein 


5 

7 

Averasre  . 

2.896 
2.911 

2.903 

2.755 

2.789 

2.772 

0.053 
0.054 

0053 

2.808 
2.843 

2.825 

Trace 
Trace 

Trace 

0.085 
0.042 

0.063 

0.003 
0.026 

0.014 

0.088 
0.068 

0.078 

Lot  III. — High  protein 


16 

3.161 

2.968 

0.041 

3.009 

Trace 

0.149 

0.003 

0.152 

13 

3.199 

3.050 

0.056 

3.106 

Trace 

0.084 

0.009 

0.093 

Average  

3  180 

3  009 

0  048 

3  057 

Trace 

0  116 

0  006 

0  122 

Averages  for  the  five  pigs 


3.036  |    2.881   |    0.053       2.935  J  Trace   |    0.090  |    0.010 


0.101 


Dannie  and  phosphotungstic  acids. 

Total  Nitrogen. — On  inspection  of  the  data  it  will  be  seen  that 
the  values  for  the  two  pigs  of  Lot  II  were  quite  distinct  from  those 
of  Lot  III.  The  differences  between  Lots  I  and  II  and  Lots  I  and 
III  were  insignificant.  The  difference  between  Lots  II  and  III,  when 
considered  without  reference  to  the  value  for  Lot  I,  was  sufficiently 
great  to  seem  significant  with  respect  to  the  influence  of  the  amount 
of  protein  consumed. 

Protein  Nitrogen. — The  coagulable  protein  nitrogen  showed  the 
same  tendency  as  the  total  nitrogen ;  in  this  case,  however,  the  differ- 
ences within  the  lots  were  greater.  The  differences,  between  the  values 
within  the  lots  for  nitrogen  precipitated  by  tannic  and  phosphotung- 
stic acids  were  relatively  so  large  that  no  influence  of  differences  in 
feed  was  apparent.  The  total  protein  nitrogen  varied  in  the  same 
manner  as  the  total  nitrogen  and  the  coagulable  protein  nitrogen, 


1014}  INFLUENCE  OP  PROTEIN  ON  NITROGEN  CONTENT  OF  PIGS  307 

but  the  differences  between  the  values  for  the  individual  pigs  in  the 
case  of  the  total  protein  nitrogen  were  relatively  somewhat  greater. 

Non-Protein  Nitrogen. — There  was  but  a  trace  of  creatin  nitrogen 
in  the  blood.  The  total  extractive  nitrogen  was  extremely  variable 
and  had  no  significance  with  respect  to  the  influence  of  variations  in 
the  nature  of  the  feed  consumed.  The  data  for  the  ammonia  nitrogen 
and  non-protein  nitrogen  also  were  variable  and  of  little  significance. 

Nitrogen  of  Blood  on  Basis  of  Water-Free  Substance. — When 
the  data  for  the  forms  of  nitrogen  in  the  blood  were  calculated  to 
the  basis  of  the  water-free  substance,1  the  difference  between  the  lots 
practically  disappeared.  Differences  in  the  total  nitrogen,  coagulable 
protein  nitrogen,  and  total  protein  nitrogen  were  not  even  suggested. 
The  differences  between  the  values  for  the  other  forms  of  nitrogen 
did  not  have  much  significance. 

Summary. — In  the  case  of  the  medium-and  the  high-protein  lots, 
the  total  nitrogen  and  the  nitrogen  of  the  coagulable  protein  and  total 
protein  varied  with  the  quantity  of  protein  in  the  ration.  The  value 
for  the  low-protein  lot,  however,  was  intermediate,  a  fact  which  de- 
tracted from  the  significance  of  the  differences  between  the  medium- 
protein  and  the  high-protein  lots.  If  these  differences  depended  on 
the  amounts  of  protein  consumed,  it  is  probable  that  they  would  have 
been  progressive.  When  the  data  were  calculated  to  the  basis  of  the 
solids  of  the  blood  the  differences  between  the  lots  practically  disap- 
peared. 

Forms  of  Nitrogen  in  Entire  Body 

The  data  for  the  forms  of  nitrogen  in  the  entire  body  are  given  in 
Table  10. 

It  is  apparent  from  a  study  of  Table  10  that  there  were  no  es- 
sential lot  differences  in  any  of  the  forms  of  nitrogen  in  the  entire 
body.  While  it  is  possible  that  there  might  have  been  a  compensating 
effect  of  one  sample  on  another — that  is,  that  a  low  value  in  the  case 
of  one  sample  might  have  been  balanced  by  a  high  value  in  another — 
it  is  more  probable  that  any  effect  exerted  by  the  differences  in  the 
amounts  of  protein  consumed  would  have  been  cumulative  in  the  body 
as  a  whole,  and  hence  as  evident  in  the  body  as  a  whole  as  in  any  one 
part.  The  absence  of  such  differences  may  be  regarded  as  a  con- 
firmation of  the  previous  findings. 

1  These  calculations  have  not  been  included  in  this  bulletin.  A  typewritten 
copy  may  be  obtained  for  a  short  period  of  time  by  addressing  a  request  to  the 
Director  of  the  Illinois  Agricultural  Experiment  Station,  Urbana,  Illinois. 


308 


BULLETIN  No.  173 


[June, 


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A  veraere 

1914}  INFLUENCE  OP  PROTEIN  ON  NITROGEN  CONTENT  OF  PIGS  309 

AVERAGE    DISTRIBUTION    OF    THE    FORMS   OF    NITROGEN    IN    THE 
BODIES  OF  PIGS  40  TO  43  WEEKS  OLD 

From  the  data  given  in  the  first  part  of  this  bulletin  it  is  evident 
that  differences  in  the  amounts  of  protein  consumed  had  no  influence 
upon  the  percentages  of  the  various  forms  of  nitrogen  in  the  bodies  of 
the  pigs  used  in  this  experiment.  Accordingly,  the  averages  for  the 
five  animals  may  be  regarded  as  representing  the  normal  distribution 
of  the  forms  of  nitrogen  in  the  bodies  of  pigs  40  to  43  weeks  old,  weigh- 
ing from  180  to  250  pounds.  These  values  have  been  summarized  in 
Table  11,  and,  in  part,  plotted  graphically  in  Fig.  1. 

Distribution  of  Forms  of  Nitrogen  in  Percent  of  Fresh  Substance 

Total  Nitrogen  and  Insoluble  Protein  Nitrogen. — The  percentages 
of  total  nitrogen  and  insoluble  protein  nitrogen  in  the  parts  of  the 
body  tended  to  vary  in  the  same  direction.  In  other  words,  if  the  per- 
centage of  total  nitrogen  in  the  bone  and  marrow,  for  example,  was 
high  as  compared  with  that  in  the  boneless  meat  of  the  dressed  car- 
cass, the  percentage  of  insoluble  protein  nitrogen  was  also  high.  In 
the  boneless  meat  of  the  shoulder  these  constituents  made  up  2.197 
and  1.692  percent  of  the  fresh  substance,  respectively.  In  the  side 
cut  the  percentages  were  appreciably  less,  and  in  the  ham  cut  they 
were  considerably  higher.  The  percentages  in  the  total  boneless  meat 
of  the  dressed  carcass  were  slightly  less  than  those  found  in  the 
shoulder.  The  highest  points  were  reached  in  the  bone  and  marrow 
in  which  the  total  nitrogen  made  up  3.676  percent  of  the  fresh  sub- 
stance, and  the  insoluble  protein  nitrogen,  3.292  percent.  In  the  offal 
the  percentages  of  total  nitrogen  were  slightly  less  than  those  in  the 
bone  and  marrow,  and  the  percentages  of  insoluble  protein  nitrogen 
were  appreciably  less.  The  total  nitrogen  of  the  blood  was  somewhat 
less  still  than  that  in  the  offal,  amounting  to  3.036  percent.  In  the 
entire  body  the  percentages  of  total  nitrogen  and  insoluble  protein 
nitrogen  were  about  the  same  as  those  found  in  the  boneless  meat  of 
the  ham. 

Soluble  Nitrogen  and  Coagulable  Protein  Nitrogen. — In  general, 
the  variations  in  the  soluble  nitrogen  and  the  coagulable  protein  nitro- 
gen were  very  similar.  In  the  case  of  the  samples  of  boneless  meat 
they  varied  in  the  same  direction  as  the  tojal  nitrogen  and  the  insolu- 
ble protein  nitrogen.  In  the  other  samples,  however,  the  variations 
in  the  two  cases  were  rather  markedly  different.  In  the  boneless  meat 
of  the  shoulder  the  soluble  protein  made  up  0.505  percent  of -the  fresh 
substance,  and  the  coagulable  protein  nitrogen,  0.258  percent.  The 
percentages  in  the  side  were  markedly  less,  those  in  the  ham,  consid- 
erably greater,  while  those  in  the  total  boneless  meat  were  a  little  less 


310 


BULLETIN    No.    173 


[Juno, 


I!)  14] 


INFLUENCE  OP  PROTEIN  ON  NITROGEN  CONTENT  OP  PIGS 


311 


FIG.  1. — PERCENTAGE  DISTRIBUTION  OP  FORMS  OP  NITROGEN  AMONG  THE 
PARTS  OP  THE  BODY 


312  BULLETIN   No.    173  [June, 

than  those  in  the  shoulder.  With  the  exception  of  the  fat  samples, 
the  percentages  of  soluble  nitrogen  and  coagulable  protein  nitrogen 
reached  their  lowest  points,  i.e.,  0.383  and  0.117  percent,  respectively, 
in  the  bone  and  marrow.  In  the  offal,  there  was  a  large  increase  in  the 
soluble  nitrogen  over  that  in  the  bone  and  marrow.  The  highest  point 
in  both  forms  was  reached  in  the  blood  sample,  in  which  the  soluble 
nitrogen  made  up  3.036  percent  of  the  fresh  substance,  and  the  coagu- 
lable protein  nitrogen  2.881  percent.  In  this  case  the  total  nitrogen 
has  been  given  as  soluble  nitrogen,  and  any  nitrogen  that  was  in- 
soluble has  been  included  in  the  coagulable  protein  nitrogen.  In  the 
entire  body  the  soluble  nitrogen  made  up  0.562  percent,  and  the  co- 
agulable protein  nitrogen,  0.293  percent.  The  latter  value  was  com- 
parable to  that  found  in  the  ham,  while  the  former  was  appreciably 
lower  than  that  of  the  ham. 

Nitrogen  Precipitated  by  Tannic  and  Plwsphotungstic  Acids. — 
In  the  case  of  the  nitrogen  precipitated  by  tannic  and  phosphotungstic 
acids,  the  highest  value,  0.142  percent,  was  found  in  the  offal.  As  will 
be  noted  also  in  regard  to  the  percentages  of  all  of  the  other  forms  of 
nitrogen,  the  lowest  value  was  found  in  the  composite  sample  of  the 
fats. 

Soluble  and  Total  Protein  Nitrogen. — The  soluble  protein  nitro- 
gen varied  in  almost-  the  same  manner  as  the  coagulable  protein  nitro- 
gen, and  the  total  protein  nitrogen  in  the  same  manner  as  the  total 
nitrogen. 

Creatin  Nitrogen. — The  creatin  nitrogen  of  the  meat  samples 
varied  in  the  same  direction  as  the  other  forms  of  nitrogen.  Only  a 
trace  was  found  in  the  bone  and  marrow  and  the  blood,  and  only  a 
small  amount  in  the  offal.  The  percentage  amount  in  the  entire  body 
was  appreciably  below  that  in  the  meat  of  the  side  cut. 

Ammonia  Nitrogen. — There  was  no  appreciable  variation  in  the 
percentages  of  ammonia  nitrogen  in  the  three  meat  samples.  The 
highest  percentage  was  that  in  the  offal,  and  the  next  highest,  that 
in  the  bone  and  marrow.  The  blood  contained  only  a  very  small 
amount.  The  percentage  in  the  body  as  a  whole  was  appreciably 
above  that  of  any  of  the  meat  samples. 

Distribution  of  Forms  of  Nitrogen  in  Percent  of  Total  Nitrogen 

In  Table  12  is  given  the  distribution  of  the  forms  of  nitrogen  in 
the  various  parts  of  the  pigs  expressed  in  percent  of  the  total  nitrogen 
in  each  part. 


INFLUENCE  OF  PROTEIN  ON  NITROGEN  CONTENT  OF  PIGS 


313 


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314  BULLETIN    No.    173  [June, 

Soluble  Nitrogen. — From  20  to  26  percent  of  the  nitrogen  of  the 
meat  samples,  the  offal,  and  the  entire  body  was  soluble  in  cold  water. 
The  boneless  meat  of  the  ham  cut  contained  the  largest  percentage  of 
its  total  nitrogen  in  the  soluble  form,  and  the  bone  and  marrow,  the 
smallest. 

Coagulable  Protein  Nitrogen. — Excluding  the  blood,  the  proteins 
coagulated  by  heat  from  cold  water  solution  contained  from  3.18  to 
12.57  percent  of  the  total  nitrogen  of  the  samples  analyzed.  Here 
again  the  percentage  in  the  meat  of  the  ham  cut  was  the  largest,  and 
that  of  the  bone  and  marrow,  the  smallest.  In  the  case  of  the  blood  it 
was  assumed  that  all  of  the  nitrogen  was  soluble.  Of  this,  95  percent 
was  coagulable  protein  nitrogen. 

Nitrogen  Precipitated  by  Tannic  and  PJiospJiotungstic  Acids.— 
The  nitrogen  precipitated  by  tannic  and  phosphotungstic  acids  and 
the  nitrogen  of  the  soluble  protein  varied  in  about  the  same  manner 
as  the  nitrogen  of  the  coagulable  protein. 

Insoluble  Nitrogen. — Exclusive  of  the  nitrogen  in  the  blood,  the 
nitrogen  insoluble  in  cold  water  made  up  from  74  to  90  percent  of  the 
total  nitrogen,  the  highest  value  being  that  for  the  bone  and  marrow, 
and  the  lowest  that  for  the  meat  of  the  ham. 

Total  Protein  Nitrogen. — The  blood  contained  the  largest  per- 
centage of  its  total  nitrogen  in  the  form  of  protein  nitrogen,  and 
the  offal,  the  smallest.  The  respective  values  for  these  two  samples 
were  96.68  and  90.18  percent. 

Non-Protein  Nitrogen. — The  highest  values  for  creatin  nitrogen 
in  a  part  of  the  body  in  percent  of  the  total  nitrogen  in  that  part 
were  those  found  for  the  meat  samples.  The  highest  values  for  am- 
monia nitrogen  were  those  for  the  offal.  The  percentages  of  am- 
monia nitrogen  in  the  blood  were  relatively  small.  The  blood  con- 
tained the  lowest  percentage  of  non-protein  nitrogen,  i.e.,  3.32  percent. 
The  highest  value  for  non-protein  nitrogen,  9.82  percent,  was  found 
in  the  composite  offal.  The  meat  samples  also,  and  particularly  the 
ham,  contained  comparatively  large  amounts  of  non-protein  nitrogen. 


1914]  INFLUENCE  OF  PROTEIN  ON  NITROGEN  CONTENT  OF  PIGS  315 

SUMMARY 

1.  Plan  of  Experiment. — Twelve  carefully  selected  Berkshire 
pigs  weighing  on  an  average  51  pounds  were  divided  into  three  lots  of 
four  pigs  each  in  such  a  way  that  the  lots  were  as  nearly  alike  as  pos- 
sible in  regard  to  age,  ancestry,  weight,  and  condition.     During  the 
experiment,  which  lasted  174  days,  Lot  I  was  fed  a  low-protein  ration 
(0.32  pound  of  digestible  protein  per  day  per  100  pounds  live  weight)  ; 
Lot  II,  a  medium-protein  ration  (0.70  pound  of  digestible  protein  per 
day  per  100  pounds  live  weight)  ;  and  Lot  III,  a  high-protein  ration 
(0.94  pound   of   digestible   protein  per   day   per   100   pounds   live 
weight).    Each  ration  consisted  of  ground  corn,  blood  meal,  and  cal- 
cium phosphate.    All  of  the  pigs  received  the  same  amounts  of  corn 
protein  per  100  pounds  live  weight.    The  blood-meal  protein  made  up 
50  percent  of  the  total  protein  received  by  the  pigs  of  Lot  I,  80  per- 
cent of  that  received  by  Lot  II,  and  86  percent  of  that  received  by 
Lot  III.    Lot  I  received  3.79  therms  of  metabolizable  energy  per  100 
pounds  live  weight  per  day;  Lot  II,  4.28  therms;  and  Lot  III,  4.49 
therms.  The  calcium  phosphate  was  so  fed  that  the  rations  of  Lots 
I,  II,  and  III  contained,  respectively,  11.09,  9.69,  and  8.73  grams  of 
phosphorus  per  100  pounds  live  weight  per  day.    The  pigs  of  the  three 
lots  were  kept  and  fed  under  exactly  the  same  conditions  thruout  the 
experiment. "  Each  pig  was  fed  separately.    At  the  end  of  the  experi- 
ment the  bodies  and  parts  of  one  pig  of  Lot  I  and  two  pigs  of  each 
of  Lots  II  and  III  were  analyzed  for  nitrogen. 

INFLUENCE  OF  QUANTITY  OF  PEOTEIN  CONSUMED 

2.  Total  Nitrogen. — The  percentages  of  total  nitrogen  in  the 
bodies  and  the  parts  of  the  bodies  of  the  low-,  medium-,  and  high-pro- 
tein lots,  respectively,  were  as  follows:  boneless  meat  of  dressed  car- 
cass, 2.169,  1.961,  and  2.000 ;  bone  and  marrow,  3.543,  3.704,  and  3.714 ; 
blood,  3.012,  2.903,  and  3.180 ;  and  entire  body,  2.415,  2.309,  and  2.386. 
The  differences  between  the  values  for  the  individual  pigs,  however, 
were  of  such  size  that  the  differences  between  the  averages  for  the 
lots  cannot  be  regarded  as  significant. 

3.  Soluble  Nitrogen. — The  percentages  of  soluble  nitrogen  in  the 
bodies  and  the  parts  of  the  bodies  of  the  low-,  medium-,  and  high- 
protein  lots,  respectively,  were:    boneless  meat  of  dressed  carcass, 
0.523,  0.496,  and  0.425;    bone  and  marrow,  0.369,  0.372,  and  0.401; 
and  entire  body,  0.578,  0.574,  and  0.541.     However,  the  differences 
between  the  lots  were  too  small  relative  to  the  differences  between  the 
values  for  the  individual  pigs  to  be  of  any  great  significance  with 
respect  to  the  influence  of  the  amounts  of  protein  consumed. 


316  BULLETIN    No.    173  [June, 

4.  Protein  Nitrogen. — The  percentages  of  protein  nitrogen  in 
the  bodies  and  the  parts  01  the  bodies  of  the  low-,  medium-,  and  high- 
protein  lots,   respectively,  were:  boneless  meat  of   dressed   carcass, 
2,007,  1.793,  and  1.860 ;    bone  and  marrow,  3.371,  3.526,  and  3.525 ; 
blood,  2.907,  2.825,  and  3.057;    and  entire  body,  2.237,  2.121,  and 
2.213.     Here  again,  the  lot  differences  were  relatively  too  small  to 
indicate  that  the  differences  in  the  feed  exerted  any  effect. 

5.  Non-Protein  Nitrogen. — The  percentages  of  non-protein  ni- 
trogen in  the  bodies  and  the  parts  of  the  bodies  of  the  low-,  medium-, 
and  high-protein  lots,  respectively,  were :   boneless  meat  of  dressed 
carcass,  0.162,  0.168,  and  0.140;  bone  and  marrow,  0.172,  0.173,  and 
0.189;   blood,  0.105,  0.078,  and  0.122;   and  entire  body,  0.178,  0.188, 
and  0.172.    Again,  as  in  the  case  of  the  total  nitrogen,  the  soluble 
nitrogen,  and  the  protein  nitrogen,  the  differences  between  the  val- 
ues for  the  individual  pigs  rendered  the  differences  between  the  lots 
insignificant. 

AVEEAGE  DISTEIBUTION  OF  FOEMS  OF  NITEOGEN  IN  THE  BODIES 
OF  PIGS  40  TO  43  WEEKS  OLD 

6.  Boneless  Meat  of  Dressed  Carcass. — The  percentages  of  total 
nitrogen,  soluble  nitrogen,  protein  nitrogen,  and  non-protein  nitrogen, 
respectively,  in  the  dressed  carcasses  of  the  five  pigs  were  as  follows: 
2.018,  0.473,  1.863,  and  0.156.    The  forms  of  nitrogen  in  the  dressed 
carcass  expressed  in  percent  of  the  total  nitrogen  were:  total  protein 
nitrogen,  92.29 ;  insoluble  protein  nitrogen,  76.57 ;  soluble  nitrogen, 
23.43 ;  total  soluble  protein  nitrogen,  15.72 ;  coagulable  protein  nitro- 
gen, 11.48 ;  total  non-protein  nitrogen,  7.71 ;  total  extractive  nitrogen, 
6.38;  soluble  protein  nitrogen  precipitated  by  tannic  and  phospho- 
tungstic  acids,  4.24 ;  creatin  nitrogen,  4.03 ;  and  ammonia  nitrogen, 
1.33. 

7.  Bone  and  Marrow. — The  percentages  of  total  nitrogen,  soluble 
nitrogen,  protein  nitrogen,  and  non-protein  nitrogen,  respectively,  in 
the  bones  and  marrow  of  the  five  pigs  were  as  follows:  3.676,  0.383, 
3.495,  and  0.181.    The  forms  of  nitrogen  in  the  bone  and  marrow  ex- 
pressed in  percent  of  the  total  nitrogen  were:  total  protein  nitrogen, 
95.06 ;  insoluble  protein  nitrogen,  89.57 ;  soluble  nitrogen,  10.43 ;  total 
soluble  protein  nitrogen,  5.50;  total  non-protein  nitrogen,  4.94;  solu- 
ble coagulable  protein  nitrogen,  3.18 ;  ammonia  nitrogen,  2.68 ;  total 
extractive  nitrogen,  2.26 ;  soluble  protein  nitrogen  precipitated  by 
tannic  and  phosphotungstic  acids,  2.31 ;  and  creatin  nitrogen,  a  trace 
only. 

8.  Blood. — The  percentages  of  total  nitrogen,  protein  nitrogen, 
and  non-protein  nitrogen,  respectively,  in  the  blood  of  the  five  pigs 
were  as  follows :  3.036,  2.935,  and  0.101.    The  forms  of  nitrogen  in  the 
blood  expressed  in  percent  of  the  total  nitrogen  were :  total  protein 
nitrogen,  96.68;  total  soluble  protein  nitrogen,  96.68;  soluble  coag- 


W14~\  INFLUENCE  OF  PROTEIN  ON  NITROGEN  CONTENT  OF  PIGS  317 

ulable  protein  nitrogen,  94.93 ;  total  non-protein  nitrogen,  3.32 ;  total 
extractive  nitrogen,  3.00;  soluble  protein  nitrogen  precipitated  by 
tannic  and  phosphotungstic  acids,  1.76 ;  ammonia  nitrogen,  0.28 ;  and 
crcatin  nitrogen,  a  trace  only. 

9.  Entire  Body. — The  percentages  of  total  nitrogen,  soluble  ni- 
trogen, protein  nitrogen,  and  non-protein  nitrogen,  respectively,  in 
the  entire  bodies  of  the  five  pigs  were  as  follows:  2.361,  0.562,  2.181, 
and  0.180.  The  forms  of  nitrogen  in  the  entire  body  expressed  in  per- 
cent of  the  total  nitrogen  were :  total  protein  nitrogen,  92.37  ;  insoluble 
protein  nitrogen,  76.18 ;  soluble  nitrogen,  23.81 ;  total  soluble  protein 
nitrogen,  16.19 ;  soluble  coagulable  protein  nitrogen,  12.41 ;  total  non- 
protein  nitrogen,  7.63 ;  total  extractive  nitrogen,  5.61 ;  soluble  protein 
nitrogen  precipitated  by  tannic  and  phosphotungstic  acids,  3.78 ;  crea- 
tin  nitrogen,  2.30 ;  and  ammonia  nitrogen,  2.02. 

CONCLUSIONS 

1.  Variations  of  from  0.32  to  0.94  pound  per  100  pounds  live 
weight  per  day  in  the  amounts  of  protein  consumed  by  growing  pigs 
do  not  seem  to  affect  the  nature  of  the  nitrogenous  material  produced 
during  growth.    While  it  is  possible  that,  within  narrow  limits,  slight 
variations  may  result  from  differences  in  the  amounts  of  protein  con- 
sumed, it  seems  much  more  probable  that  variations  in  the  composition 
of  the  nitrogenous  constituents  are  due  to  causes  inherent  in  the  ani- 
mal itself  which  normally  are  independent  of  the  character  of  the  feed 
consumed.    Apparently,  under  given  experimental  conditions,  the  only 
way  in  which  the  influence  of  these  individual  variations  may  be  re- 
duced is  in  selecting  the  experimental  animals  carefully  and  includ- 
ing a  considerable  number  of  animals  in  each  group. 

2.  When  the  supply  of  protein  is  deficient  either  quantatively  or 
qualitatively,  it  seems  that  only  the  amount  of  the  body  protein  is  af- 
fected, while  the  character  of  the  proteins  formed  in  the  various  tis- 
sues remains  unchanged. 


The  writer  gratefully  acknowledges  his  indebtedness  to  Professor 
H.  S.  Grindley,  Chief  in  Animal  Chemistry,  and  A.  D.  Emmett, 
Assistant  Chief  in  Animal  Nutrition,  for  their  constant  assistance 
and  encouragement.  He  wishes  also  to  thank  R.  H.  Williams,  form- 
erly Fellow  in  Animal  Husbandry,  and  Professor  William  Dietrich, 
formerly  Assistant  Chief  of  Swine  Husbandry  at  this  station,  for 
assistance  rendered  during  the  progress  of  the  work,  and  Miss  Leonora 
Perry  for  assistance  in  the  preparation  of  the  manuscript. 


. 


< 


UNIVERSITY  OF  ILLINOIS-URBANA 


Q  630.7IL6B 
BULLETIN.  URBANA 
166-181  1914-15 


C001 


30112019528436 


'w    i 


